Thursday, November 4, 2010
Earlier this week, on election day, my office was bustling with activity. Friends were in and out as we awaited the close of the polls, that's when we get real busy. Now everyone knows that I do alot of baking so one of the guys wanted to know if I could make cannoli's. The light bulb went off, I told him I don't know if I would do cannoli's but how about a cannoli cake. The search was on, I browsed through quite a few recipes and found one on the Sargento website that really caught my eye.
The recipe said to mix the ingredients with a mixer, I have to tell you next time around I will use a food processor. I wasn't that excited about the consistency of the cannoli cream, I felt it should have been smooth, but the taste was spot on delicious.
I also wanted to share some insight to my photos of this cake. Since this cake was a work request I wanted to take the pictures there. My office is not glamorous, my desk is piled with work. We use paper plates and cut with plastic. It was hard to get the cake there and be pretty. I transported the whipped cream separately and opted to frost it at its final destination, that is the real reason for a half frosted cake. Too much mess for my desk.
2/3 cup sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, melted and cooled
1/4 cup chopped semisweet chocolate
1 recipe Ricotta Filling
1 recipe Whipped Cream Frosting
Fresh berries or candied cherries, for garnish
2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips
Whipped Cream Frosting:
2 cups whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla
Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.
This recipe produces a very dense cake layer. The only leavening is the air incorporated into the eggs when beaten. For best results, eggs should be at room temperature before beating with sugar.
I think Sean enjoyed his cake. Any more requests?